Name: Crunchy-Sweet Quinoa Couscous with Fresh Herbs
Ingredients: 1/4 cup dried chickpeas (or canned; see Cooks' Note); 1 1" piece kombu; sea salt; 1 cup quinoa; 1/2 cup raisins; 1/2 cup toasted almonds, chopped; 1/4 cup fresh flat-leaf parsley, chopped; 1/2 cup fresh basil leaves, chopped; 2 tbsp olive oil plus more; 1/2 tsp Herbamare seasoning, ume vinegar, or sea salt; squeeze of fresh lemon juice (optional); 1 tsp orange or lemon zest (optional)

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Crunchy-Sweet Quinoa Couscous with Fresh HerbsAmy Neunsinger

Herbaceous and packed with fiber and protein, this grain salad is a keeper.

Cooks' notes:

To save time, skip the first two steps (and the kombu) and use drained and rinsed canned chickpeas in place of dried. Kombu is a type of edible kelp available at Japanese and health food stores.

Recipe notes

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